Special Mutton Nihari
Nihari is a stew consisting of slow-cooked beef or lamb garnished to taste and served with cooked brains or bone marrow. Nihari is considered to be the National Dish of Pakistan along with Biryani.
• Oil ½ cup
• Mutton 1 kg
• Ginger paste 1 TBS
• Garlic paste 1 TBS
• Whole wheat flour 1/3 cup
• Water 1 cup
• Special Nihari masala 100 grams
• Water 2 ltr (2-3 inches above ingredients)
• Flour 4 TBS + water ½ cup (add if required)
• Oil 1 cup
• Kashmiri Lal mirch 1 TBS Garnish:
• Ginger finely chopped
• Green chilies
• Coriander leave
• Lemon juice
1. To make Nihari, heat oil in pressure cooker and add beef and bones and fry for 2-3 mins. Add ginger garlic and fry on high flame for 1-2 mins. Add ¾ cup of nihari masala and mix well. Add 2 liters of water and bring it to boil. Make sure you add enough water to dip all the ingredients.
2. In a separate bowl dissolve 1/3 cup flour in 1 cup water and add to nihari and boil for 2-3 minutes. Now close pressure cooker and cook for 20-30 minutes.
3. To prepare tarri, heat oil in a pan and add Kashmiri Lal Mirch mix for 30 seconds and dish out. Set aside.
4. Turn off flame and open pressure cooker. Follow pressure cooker safety guidelines. Check meat and consistency of gravy. If required, dissolve flour in water and add to nihari and cook until desired consistency.
5. Nihari is ready. Tarri can be added directly to the pan or serve with nihari.
6. To serve, add nihari in a bowl, pour tarri, garnish with julienne cut ginger, chopped green chilies, lemon and chopped coriander.
7. Originally nihari is not prepared in the pressure cooker. If someone doesn’t wish to use the pressure cooker, follow the same process and after adding water and few boils, lower the flame and let it cook for 5-6 hour until meat is very tender. Once its done, follow the last step of nihari. Enjoy!
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